Side Dish: United States – Chesapeake Cucumber and Corn Salad with Lemon Old Bay Dressing

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 3 min

Additional 15 min

Total 25 min

Ingredients

2 ears fresh sweet corn, kernels cut (about 2 cups / 300 g)
2 medium English cucumbers, halved lengthwise and thinly sliced
1 cup cherry tomatoes, halved (150 g)
1 / 3 cup very thinly sliced red onion (about 40 g)
2 tbsp chopped fresh dill
2 tbsp chopped fresh flat-leaf parsley
2 tbsp fresh lemon juice
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp honey
3 / 4 to 1 tsp Old Bay seasoning, plus more to taste
1 / 4 tsp freshly ground black pepper
3 tbsp extra-virgin olive oil
Kosher salt, to taste

Instructions

Blanch the corn in boiling water for 2–3 minutes, then drain and cool under cold water; pat dry.
Whisk lemon juice, cider vinegar, Dijon, honey, Old Bay, and black pepper in a bowl. Slowly whisk in the olive oil until emulsified.
In a large bowl, combine corn kernels, cucumbers, cherry tomatoes, red onion, dill, and parsley.
Pour the vinaigrette over the salad and toss gently to coat. Season with a pinch of kosher salt and additional Old Bay to taste.
Chill 10–20 minutes to let flavors meld. Toss again and serve cold alongside the crabs.